For a festive and delicious appetizer, make savory waffles and top them with caviar, fish roe, and cream. The indulgence of the waffles, combined with the salty notes of the fish roe and the creaminess of the cream, creates a very flavorful and playful mix that will delight the whole family. For a colorful result, alternate caviar, salmon roe, smoked pike roe, lemon cream, and herb cream.
Preparation: 30 minutes • Cooking: 15 minutes
Ingredients for 6 people
- 100 g flour
- 12 cl whole milk
- 1 tablespoon olive oil + a little for the waffle iron
- 2 eggs
- 1 bunch chives
- Zest of 1 organic lime
- 50 g Isigny crème fraîche
- 50 g wild salmon roe
- 50 g smoked pike roe
- 50 g Ossetra caviar
- Some small purple oxalis sprouts
- Fleur de sel
- Freshly ground pepper
Method
For the fillings
- In a blender, combine half of the crème fraîche with half of the dill and blend until a bright green cream forms. Fill a piping bag and refrigerate.
- Mix the remaining cream with lime zest in another piping bag and refrigerate.
For the waffles
- In a bowl, mix the flour with the egg yolks and olive oil, season with salt and pepper, and gradually pour in the milk while whisking to avoid lumps. Add the remaining finely chopped chives and mix.
- Beat the egg whites until stiff and gently fold them into the batter. Heat the waffle iron, lightly grease it, and pour the batter into the molds to make the waffles.
For plating
- Once all the waffles are cooked, let them cool and cut them into long strips.
- Fill the waffle holes with both creams, the different fish roe and the caviar, alternating, sprinkle with small purple oxalis sprouts, and serve.
Photography: Aimery Chemin
